Sweet potato, orange and parsnip soup

Recipe from: 7/28/1993 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 60
    ml
    butter
  • 15
    ml
    sunflower oil
  • 500
    g
    sweet potatoes (peeled weight), diced
  • 4
    parsnips, diced
  • 4
    carrots, sliced
  • 5
    ml
    grated ginger
  • 15
    ml
    grated orange peel
  • 2
    ml
    medium curry powder
  • salt and milled black pepper
  • 1
    Litres
    chicken stock
  • 250
    ml
    milk
  • 125
    ml
    coconut cream
  • 30
    ml
    sunflower seeds, lightly fried until crisp
 

Method

 
Heat butter and oil in a saucepan, add sweet potatoes, parsnips, carrots, ginger, orange peel, curry powder, salt and pepper. Stir-fry for 5 to 10 minutes. Add stock, continue stirring. Add milk and coconut cream. Cover and simmer gently until vegetables have softened. Purée until smooth. Add sherry and, if necessary, a little extra freshly grated orange peel for a subtle note. Sprinkle with sunflower seeds and serve with triangles of fresh wholewheat toast. TOTAL KILOJOULE COUNT: 5 525 kJ (1 320 Cal). A portion: 920 kJ (220 Cal).
 

Read more on: soup  |  shallow-fry
 

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